INGREDIENTS
- 1 tbsp salted butter
- 1 finely diced shallot
- 2 cloves garlic
- 1 bottle (lager, stout, IPA your choice) beer
- 2 cups grated swiss cheese
- 1 cup grated emmental cheese
- 1 tbsp cornstarch
- 1 cup sliced pickles
- 1/2 1" cubes sourdough loaf
METHOD
- In a medium non-stick saucepan, melt the butter over medium heat. Add the shallot garlic and cook until soft.
- Add the beer and let simmer on a medium heat for few minutes.
- Set up the fondue pot with candles or burners underneath to begin to heating. Using a piece if raw garlic rub the inside of the fondue pot to season it.
- In a separate small saucepan, cook the cheeses and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the butter-beer mixture and heat through. Do not boil.
- Pour the cheese mixture into the hot fondue pot.
- Using the fondue forks, spear the pretzel bites, sourdough, and or pickles and dunk into the fondue pot.